Chocolate/ Classic Desserts/ Cookies/ Dessert/ Mini Desserts

Classic Whoopie Pies

March 19, 2018

This is a classic and easy whoopie pies recipe. It is made of soft, moist chocolate round cakes sandwiched with a sweet, creamy, fluffy filling.

whoopie pies

What is Whoopie Pie?

The best way to describe a whoopie pie is that it’s a mini chocolate cake sandwich in cookie form. It is made of two round pieces of chocolate cake, with a creamy filling or frosting sandwiched between them. A traditional filling is a marshmallow filling, but different kinds of buttercream are widely used too. The original and most commonly used flavor of whoopie pies is chocolate, but you can find other flavors such as pumpkin, or vanilla. The batter is soft, something between a cake batter and a cookie dough, and the texture of the cake is tender. Whoopie pies taste like a really good frosted chocolate cake. 

Whoopie Pie Origin

Whoppie pies are a New England classic and a Pennsylvania Amish tradition, and they are one of Maine’s most loved food. These days they are widely sold throughout the United States and other places around the world. Whoopie pies were sold ever since 1925, which only shows how good they are, otherwise they wouldn’t stick around for that long.

whoopie pies

How to Make The Best Homemade Whoopie Pie

I’ve tried several different recipes for homemade whoopie pies, and my favorite is the classic, traditional one. It’s seriously chocolatey, because there’s a lot of cocoa powder in it, and it’s so tender, it will almost melt in your mouth.

The cakes are made by creaming butter and sugar, adding egg, vanilla, and buttermilk, then dry ingredients such as flour and cocoa powder. The batter will be quite sticky and soft, but it won’t spread much during baking as it has enough baking soda to provide lift and enough flour to stay intact.

I use a medium ice cream scoop to scoop out the batter. It’s less messy, and makes life easier. It also keeps the cookies uniform and even in size. It’s a great standard size and I use it for most my cookies.

You can use a whoopie pie pan if you find it easier to shape the cookies, but if you’re comfortable with baking cookies, you can make them without it.

Cocoa Powder: both unsweetened natural cocoa powder and Dutch-process work well here, so use your favorite kind (I prefer the latter).

Whoopie Pie Filling: Choose Your Favorite

You know how I like everything to be perfect, right? I couldn’t choose just one filling, so I’m going to give you 4 options to choose from. The one that you’ll see in the recipe is a marshmallow filling, which is classic, made easy with a marshmallow cream such as Marshmallow Fluff. But if you don’t have this ingredient on hand, or prefer a different filling, I have 3 more options for you. That’s not to confuse you, just to help you. All of them are delicious and usually found in classic chocolate whoopie pie recipes.

  • Classic vanilla buttercream frosting – this is a classic vanilla buttercream that’s simple and easy to make. I love this recipe because it isn’t overly sweet compared to other recipes.
  • Cream cheese frosting – I prefer cream cheese frosting over classic buttercream most of the time, but that’s just me. I think it’s a perfect match to chocolate whoopie pies.
  • Swiss meringue buttercream – this is more for the advanced baker, so if you feel like you can do this, definitely go for it. It has an amazing flavor and texture, and it’s similar to the traditional marshmallow filling found in whoopie pies. You only need half the amount of this recipe (or maybe even less, but just lick the rest straight from the bowl).

whoopie pies

5 from 23 votes
whoopie pies
Whoopie Pie Recipe
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
YIELD: 12 whoopie pies
Refer to above post for more filling ideas!

  • 1 and 3/4 cups (250g) all-purpose flour
  • 2/3 cup (65g) unsweetened cocoa powder
  • 1 and 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar (or brown sugar)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
Marshmallow Filling (or choose another filling, read above post)
  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 2 cups Marshmallow Fluff
  • 1 cup (115 g/4 oz.) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  1. Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.

  3. Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
  4. Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
  5. Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
  6. Store in the fridge, well covered, for up to a week. Serve at room temperature.
The best whoopie pies recipe with 3 optional fillings: marshmallow, buttercream, or cream cheese.

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  • Reply
    May 16, 2018 at 6:50 am

    I want to try making whoopie pies and these look really good! What filling do you recommend for me to use if I will serve these goodies in a buffet style party. My family is huge and every party is buffet style. These would definitely look impressive on a buffet table. And so I’m wondering which filling will hold up the best? THanks!!!

    • Reply
      May 18, 2018 at 3:17 pm

      Hi Elle, all of them should hold up well, so you can use the one that you like best! If you want a classic whoopie pie, go for the marshmallow filling.

      • Reply
        Karen Kerrigan
        December 22, 2019 at 9:02 pm

        HI Shiran, could I use this recipe to make mini whoopie pies? I have the mini whoopie pie pan and if so, how long would i bake them for ? thanks .. Karen

        • Reply
          January 1, 2020 at 4:42 am

          I’m not sure about the exact baking time since I haven’t tried it, but you can make mini whoopie pies using this recipe.

          • Paige
            May 9, 2020 at 6:24 pm

            i baked the whoopie pies for 12 minutes and they were great!

      • Reply
        February 2, 2020 at 12:48 am

        I tried making the marshmallow filling and it was very runny and dribbled off the cake leaving a film. Did I over beat it? Not beat it enough? The recipe doesn’t say approximately how long to beat? I was very disappointed in my first attempt but would love to try again!!

        • Reply
          February 5, 2020 at 2:34 am

          Hi Lisa, I just beat the ingredients until they are combined and fluffy. Try to beat the butter and sugar first, and then add the marshmaloow fluff, about 1/2 cup at a time. The frosting should be soft but stable. If it’s still too soft, try adding more powdered sugar.

          • Jim Fredal
            October 7, 2021 at 3:34 pm

            You have to use Marshmallow Fluff (light blue and white jar with red lid). Other marshmallow products are looser and results will be runny. I’ve tried many; this is the one that works best.

    • Reply
      November 17, 2019 at 1:39 pm

      My friend made these and brought to pizza night what a hit

    • Reply
      February 20, 2020 at 10:57 am

      I was wondering that after you cream the butter with the sugar add the egg in the vanilla and then the room temperature buttermilk is it supposed to curdle I’ve done this twice up to this point and mine seems to curdle so is this correct

      • Reply
        March 16, 2020 at 11:59 am

        It’s ok if that happens, as long as the batter is mixed well at the end of the process.

      • Reply
        May 28, 2020 at 11:12 am

        Try adding a little of the flour to the batter with the buttermilk when you add it. It will help it to all come together right away. Also, the buttermilk might be too cold, which will make your butter form into small chunks again despite having creamed it.

    • Reply
      July 24, 2021 at 3:11 pm

      I have made these at least 6 times this year. It is super easy to double and triple this recipe. Flawless! One tip – make sure you use a cold baking sheet (just like with anything) or the cake spreads. The marshmallow filling is perfection.

  • Reply
    October 16, 2018 at 8:12 am

    Hello!! Im gg to try this soon. Quick question, instead of using an ice cream scoop, can i pipe them?

    • Reply
      October 16, 2018 at 1:39 pm

      Hi Diana, you can pipe the batter into circles, or just use a regular spoon.

  • Reply
    October 16, 2018 at 3:08 pm

    I have found that muffin top tins are good for getting uniform shapes and sizes of the cakes.

  • Reply
    Karen Leger
    November 12, 2018 at 3:28 pm

    Hi Shiran,
    My oldest son gives a Christmas party For our family. The first one was in the mountains of New England, The second was in Conneticut mountains , this one will be on the Lake of North of Carolina. There will be my two children, five grand children with their betterhalfs, and five great grand trying your Whoopie Pies. Last year my two granddaughters and I made apple squares, Now they want to do Whoopie pies!
    I hope you have a Merry Christmas!! I know I will. Thanks to you! Karen

  • Reply
    Jessie Cairns
    November 25, 2018 at 7:51 pm


    The recipe says add eggs but only calls for one. Can you clarify?

    • Reply
      November 27, 2018 at 6:05 am

      It’s just a typo, sorry about that! You need to use 1 egg.

    • Reply
      January 6, 2020 at 9:22 pm

      Does anyone know that nutritional value of these? Recipe makes 12

      • Reply
        March 8, 2020 at 3:53 am

        I didn’t know the history of the Whoopie until now. Tysm for sharing. I am hopeful this will taste like my step mom’s. Haven’t found one yet but I’m not giving up. . She lived her whole life in Maine and was an amazing cook. She was only 50 when we lost her and all her amazing recipes that had been passed down from the generation before.
        I look forward to trying your recipe and fillings and maybe it will be the family recipe I’ve been searching for 🙂
        . Thank you again for sharing it with us.

  • Reply
    December 16, 2018 at 8:27 am

    Hi there. I am just wondering if this recipe can be doubled? Thanks!

    • Reply
      December 18, 2018 at 8:01 am

      Of course!

  • Reply
    January 13, 2019 at 1:44 pm

    hi, i want to try this recipe and if i want to make red velvet version of it can i just add red food coloring or do i have to decrease the amount of cocoa powder first ?

  • Reply
    February 1, 2019 at 3:27 pm

    Can these be frozen after they’re made?

    • Reply
      Stella Schantz
      July 19, 2019 at 1:34 pm

      I always freeze and wrap them individually. My family all like eating them that way. It has been a tradition for my sons since they were very young and now in their 50’s , still want them at their birthdays! Now grandkids and I have whoopie pie baking parties!

      • Reply
        August 12, 2020 at 2:27 pm

        About How many inches across are your pictured Whoopi pies? (using the 1 1/2 tablespoon scoop that you recommend).

  • Reply
    February 9, 2019 at 12:51 pm

    The butter and sugar didn’t get light and fluffy – now after adding the he egg and buttermilk it looks curdled. Is it ok to add dry ingredients now?

    • Reply
      February 10, 2019 at 8:43 am

      Yes, it’s ok!

    • Reply
      Shannon Bryan
      November 15, 2019 at 7:54 pm

      It sounds like the butter needed to be room temperature. That’s mostly what it is when the butter and sugar don’t get creamy.

  • Reply
    February 18, 2019 at 1:58 pm

    I found this recipe from a random Google search last night. I made them this morning, and I just can’t tell you how much my husband and I love them! They are moist and so flavorful! I wish I could attach a picture because they’re pretty too! Thank. You so much, Shiran, so happy I discovered you.

  • Reply
    Patricia Angel
    February 22, 2019 at 5:22 pm

    quick question, how would you recommend using the cake recipe above for a change of flavor? Say from the chocolate to pistachio, coconut, banana, strawberry, lemon, or carrot? Not sure how to convert the recipe so I still get the texture but can play with different flavors. Thanks so much for your time, Patricia

  • Reply
    Kerrielyn blokkeerus
    February 23, 2019 at 6:52 pm

    This is due to the ingredients being different temperature… when baking all ingredients need to be at room temperature unless stipulated other wise.
    And yes you can still use if split… flour usually pulls ingredients back together

  • Reply
    melody deruyter
    March 5, 2019 at 9:27 pm

    OMG!! I made these for the first time as a birthday treat for work. They are AMAZING. I have a feeling that these will be my go to dessert. I LOVE chocolate, and these pies are so moist and flavorful. Thanks for sharing your recipe

  • Reply
    April 7, 2019 at 1:24 pm

    Hi, can I subtitute the buttermilk to something else?

    • Reply
      Mallory Watkins
      May 6, 2019 at 8:43 am

      You can make your own: 1 Tblsp vinegar to 1 c. milk. Let sit for 10 minutes (I usually make it at the beginning of a recipe, then add it when it comes up). It should be a bit curdled when you pour it in.

      • Reply
        January 20, 2020 at 1:15 pm

        Would 1% milk work to make my own buttermilk or would I need to use whole milk?

        • Reply
          January 29, 2020 at 2:22 am

          Hi Kris. You’ll need to use whole milk for this.

    • Reply
      Beverly Youngberg
      December 27, 2019 at 6:51 pm

      I actually used 2% and it still turned out amazing. And the texture was perfect.

  • Reply
    April 12, 2019 at 5:33 pm

    Thinking of incorporating peanut butter into the filling. Would you recommend I do that with the buttercream filling or the cream cheese filling? What proportions would you use? Thanks!

    • Reply
      April 15, 2019 at 2:13 am

      You can use this recipe for peanut butter frosting.

      • Reply
        Teresa Burns
        December 10, 2019 at 10:29 am

        I just made these last week. All I can say is WOW. The cake was the best chocolate tasting and using the peanut frosting you suggested was a hit. I am wondering two things can I use that frosting inside a cupcake and can I make the chocolate cake into a cake form or cupcakes?

        • Reply
          December 12, 2019 at 4:01 am

          Hi Teresa! The chocolate batter would be too soft for a cake, but you can use my chocolate cake recipe or chocolate cupcake recipe. You can use the frosting to fill your cupcakes.

  • Reply
    April 26, 2019 at 4:46 pm

    Thanks for the recipe Shiran, these Whoope pies were so much fun to make, not to mention incredibly decadent. In Australia we don’t have marshmallow fluff so I made some and it was worth the effort as the combination of the fluffy chocolate pies and the sweetness of the dense marshmallow filling is a perfect combination. I have a Country Estate in Tasmania and I’ll be sure to include a miniature version of these when we serve High Tea to guests. Thank you.

  • Reply
    Judy M Hubbard
    April 27, 2019 at 9:40 am

    Made these this morning. First time ever making Whoopie Pies. I’ve only ever had the store bought variety. Mine turned out exactly like your picture and I am so happy. They are so yummy. Thank you for this recipe!

  • Reply
    May 4, 2019 at 2:28 pm

    This recipe is FANTASTIC! I made it gluten free using Bob’s Red Mill 1 to 1 gluten free flour and used the Swiss meringue butter cream they came out perfect. It’s the first time I have ever made whoopie pies and feel no need to experiment with other recipes!

  • Reply
    June 18, 2019 at 11:54 am

    Would recommend using just white sugar or just brown sugar? Or half and half?

  • Reply
    August 24, 2019 at 5:32 pm

    Oh my goodness!!! These are amazing!! I asked my mom for her whoopie pie recipe, but it was taking too long for her to send it and I was getting restless, so I found this recipe. Please don’t tell her, but these are the best whoopie pies I have ever had!! My boyfriend says they are better then any bakery whoopie pies he’s had!! The cake is super moist, but it’s not so gooey and sticks to your fingers like many whoopie pies do. It has the tang ( I don’t know how to describe that whoopie pie funkiness that you expect) that you want in a whoopie pie. It’s just so good!! I used my family’s buttercream recipe and they were beautiful! Thank you so much for sharing!

  • Reply
    December 23, 2019 at 9:12 am

    Wonderful consistency and taste! What size scoop should I use for minis and how- and how long should they long should they be baked?
    Thank you so much.

    • Reply
      January 1, 2020 at 3:55 am

      you can use any size you like. I use this scoop for mini cookies.

  • Reply
    Beverly Youngberg
    December 27, 2019 at 6:53 pm

    I’ve never made whoopie pies before, but we all love them. We’re sending a Christmas package to my grandma and I wanted to surprise her with these. We of course had to dive into one to sample (make sure they’re sendable), and holy monkey were they amazing. I did the Swiss meringue buttercream and it was fabulous. Will try the traditional (we didn’t have fluff), the next time!

  • Reply
    February 3, 2020 at 11:07 am

    Fabulous – Just like my Mom’s, and that is high praise indeed!

  • Reply
    February 3, 2020 at 7:57 pm

    Looking for the Vanilla Cake WhoopiePie recipe. To many in my family arę allergic to anything chocolate & id love to surprise them with these yummy delights. Just dont know if i remove the cocoa powder, what adjustments do i need to make so the batter comes out like the chocolate ? Looking forward to hearing from you. Thank you.

    • Reply
      February 5, 2020 at 2:12 am

      Hi Nancy, sorry but this recipe won’t work for a vanilla whoppie pie recipe.

  • Reply
    March 23, 2020 at 4:14 pm

    These were very moist and delicious! Very happy with how they turned out. I used the dutch press cocoa powder, which I highly recommend!

  • Reply
    March 31, 2020 at 7:44 pm

    Hi, I made these for my husband (a whoopie fanatic) about a year ago and he said it was the best whoopie he ever had! I’m scared to ever make them again and lose my title, haha. Tomorrow is his birthday and I’d like to use this recipe again but instead of whoopie pies, I’d like to make a massive whoopie cake. Can I still follow the exact recipe and instructions and just place it in a cake pan? Or would that be a major fail?

    • Reply
      March 31, 2020 at 7:45 pm

      I meant to give this 5+ stars!

    • Reply
      April 6, 2020 at 7:23 am

      Hi Emma, I’m not sure how it would turn out as cake, I wouldn’t recommend trying it (or, did you? :)) Happy birthday!

  • Reply
    April 19, 2020 at 9:35 pm

    My 4 year old asked for whoopie pies and we’re quarantined so I googled and found this recipe. I’m a moderately experienced baker but I’d never made whoopie pies. This recipe is spot on and was exactly what I was looking for! So delicious and easy! I made the buttercream filling and they turned out great with no changes or modifications.

  • Reply
    Kathy Doyle
    May 12, 2020 at 7:49 pm

    Being bored during the stay at home order, I decided to try baking Whoopi’s pies. Your recipe stood out when I searched because of the different fillings. They came out great! I used the buttercream filling and delivered them to my friends. If they stayed at my house, I would have eaten them all. The reviews were amazing, everyone loved them. Thanks for a keeper recipe.

    • Reply
      May 13, 2020 at 1:44 am

      Thank you so much, Kathy!

  • Reply
    May 15, 2020 at 6:45 pm

    I lived in Johnstown, Pa for a few years and the church ladies made “gobs” all the time. But when they needed to be quick they made “gob cake”. They preferred the buttercream marshmallow filling. Two thin sheet cakes with icing between. They preferred the buttercream marshmallow icing. Me too – it’s not toooo sweet.

  • Reply
    Cheryl Harding
    May 24, 2020 at 9:56 am

    The best whoopie pie recipe hands down. The cake was firm and moist with an great chocolate flavor. Loved the fluff filling. I will be making these tomorrow for Memorial day!
    **I made these with almond milk soured with vinegar. My family eats butter, just not other forms of dairy. The pies were perfect.

  • Reply
    June 1, 2020 at 1:32 pm

    Is buttermilk necessary, or could you just use regular 1% or whole milk?

    • Reply
      June 3, 2020 at 6:31 am

      For these specific cookies I recommend sticking to buttermilk. You can make homemade buttermilk from milk and lemon juice (just google it!).

  • Reply
    June 4, 2020 at 5:13 pm

    i am wondering, do you have to use buttermilk, or can you use substitutes or just regular whole milk because right now i don’t have buttermilk

    • Reply
      June 7, 2020 at 4:30 am

      You can use this buttermilk substitute: to make 1 cup of buttermilk add 2 teaspoons of fresh lemon juice or white vinegar to a measuring cup. Add enough milk until it reaches 1 cup. Use this as your buttermilk.

  • Reply
    June 5, 2020 at 9:38 am

    for the marshmallow fluff is it ok to use a homemade version of it. right now i wasn’t able to get my hands on so much and it is only enough for 1/3 cup so i want to use that remaining amount and some homemade fluff is that a good idea?

    • Reply
      June 7, 2020 at 4:55 am

      Hi Nicole. It depends on the texture and the ingredients so I can’t say for sure that it would work. You can use another filling if you prefer!

  • Reply
    susan zovluck
    June 16, 2020 at 7:55 pm

    WHOOPIE! Your recipe was the perfect gift for me to sweeten my sister’s birthday with the perfect gift! Thank you!
    To Life!

  • Reply
    September 9, 2020 at 9:26 am

    I’m so confused about the flour measurement… general knowledge is that 1 C flour= 120 g, so 3/4= 90 and those combined would be 210. The difference of 40 g is A LOT, and now I don’t know if i should use your weight measurement or just scoop the flour and hope for the best. Any guidance would be appreciated, trying to make these this morning.

    • Reply
      September 10, 2020 at 3:11 am

      Hi Emma, always use the gram measurement if you can, it’s the most accurate. I know that in the US it’s more common that 1 cup equals 120g but it’s not always the case, and there’s more than one way to measure flour. I actually tested it with a lot of people, and they usually tend to pack it more and end up with more than 120 grams. After I did my research I felt like 130-140 grams is the more correct measurement (Baking Illustrated explain in their book why they measure it that way, too).

  • Reply
    Stacey E.
    September 27, 2020 at 7:11 am

    I have made these 3x and have been absolutely perfect every time! I used buttercream frosting. I have had numerous folks share that they were the best WP they have ever eaten. I even doubled the recipe and still came out perfect. I used a standard cookie scoop for cake part and they were nice and uniformed. Will be making a batch for a bridal shower. Thanks for the perfect recipe!

  • Reply
    October 20, 2020 at 11:31 am

    I was wondering if I could use whole milk instead of buttermilk

  • Reply
    December 10, 2020 at 10:10 am

    My daughter wants a whoopie pie cake for her birthday, I’ve made small ones but never a cake. Would your recipe work, should I double it? If so, how long would I bake it and at the same temp as the pies?

  • Reply
    January 22, 2021 at 8:53 pm

    My son wants one big whoppie pie for his birthday cake. Could you pour the batter into cake pans? If so, how long would you cook it for?

    • Reply
      January 27, 2021 at 12:40 pm

      Hi Jessica! Sounds like an amazing idea 🙂 I haven’t tried it though so I’m not sure what the result would be.

  • Reply
    January 30, 2021 at 1:33 pm

    I made these and they are great. I was surprised that mine look exactly like the picture! My first tray was probably a little overdone because they were a little dry but my second dozen are perfect. I even ended up with exactly enough filling to fill them all and was afraid I’d put too little in them since I wasn’t sure exactly how much to put in. I think they taste even better after I wrapped them for the next day. Thank you for recipe.

  • Reply
    January 31, 2021 at 9:28 am

    Hi dear Shiran،I tried this recipe and it was a big hit!Very moist and delicious.but my whoopies got flat in the oven.Should I put the batter in the fridge for a few minutes to make the batter stiffer for scooping.Won’t the cool of fridge inactivate the baking soda?I want to have fluffy whoopies like yours.I would be very thankful if you help me.

    • Reply
      February 2, 2021 at 9:27 am

      Hi Sahar. It’s ok if they’re quite flat with a little dome. As a sandwich cookie they should look fine. If they’re too flat, you can put the batter in the fridge for several hours, it might help, but it can be another thing that’s causing it, it’s hard to know 🙂

  • Reply
    February 14, 2021 at 1:06 pm

    Hi. 70 yr old woman from Wisconsin here. Fell in love with Whoopie Pies traveling thru Maine a few years ago. Hadn’t found a decent recipe since. And then I tried yours! I only review recipes as written, not doctored up in any way. They are Absolute perfection. Turned out beautifully and are absolutely delicious. I am so happy I found your recipe. Making them again today but going to pink up the filling for Valentines Day for the family. Thank you so much. I’m a very happy grandma!!!

    • Reply
      February 22, 2021 at 2:56 am

      It makes me so happy! Thank you so much for sharing, Kathy.

  • Reply
    June 22, 2021 at 12:43 pm

    If I use brown sugar is it packed or loose when you measure?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 7, 2021 at 2:10 pm

      Hi Rosemary, it should be 1 cup packed brown sugar. Good luck!

  • Reply
    July 1, 2021 at 8:39 pm

    Would you recommend using the white sugar or the brown sugar? And if you use the brown sugar should it be 1 cup of packed brown sugar.

    • Reply
      August 12, 2021 at 5:23 am

      Both would work great 🙂 I usually don’t pack the sugar. I always weigh the ingredients and use 200 grams of sugar for 1 cup.

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